Veal scallops with mushrooms and cream

Wipe the mushrooms clean without washing; slice them. Thinly slice the shallot.

Place the veal scallops, about three eighths of an inch thick, on wax paper and pound to a quarter inch thick.

Dry the veal thoroughly so it will brown. Cut the pieces to fit the pan.

Heat a little oil and some butter over moderately high heat. When the butter foam has almost subsided, add the veal without crowding and cook one to two minutes per side, until resistant to touch. Salt the veal.

Pour off all but two tablespoons of fat, discarding any that has burned.

Add a knob of butter and the shallots; after a minute add the beef stock and the same amount of white vermouth and boil down to about half.

Stir in a cornstarch and water slurry, then the heavy cream; boil several minutes until reduced and thickened.

In a separate frying pan, heat more butter and oil and brown the sliced mushrooms lightly without crowding, four to five minutes. Season with pepper and salt.

Add the mushrooms to the cream sauce and simmer a minute; season with pepper.

Return the veal to the sauce and baste with the cream; simmer a few minutes (the book says four to five).

Decorate with parsley and serve with the mushrooms.